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Here's what you need: spaghetti squash, olive oil, sea salt, black pepper, chicken breasts, medium yellow onion, garlic, sea salt, black pepper, cherry tomato, lemon, chicken broth, baby spinach

Lemon Chicken & Spaghetti Squash Recipe by Tasty

spaghetti squash

olive oil

sea salt,

black pepper,

chicken breasts,

yellow onion, diced

garlic,

sea salt

black pepper

cherry tomato, halved

½ lemon, juiced

chicken broth

oz baby spinach

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Poke several holes in the spaghetti squash around the lengthwise center of the squash. Microwave on high for 5 minutes.

Cut the squash in half along the holes. Remove the seeds and pulp with a spoon. Drizzle the squash with olive oil, and season with salt and pepper.

Place the squash cut-side down on baking sheet and bake for 40 minutes, until tender. Let cool.

Heat a bit of olive oil in a medium skillet over medium high heat. Add the chicken breast and cook for 6-8 minutes, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.

Add a bit more oil and the onion and sauté for a few minutes, until starting to brown. Add the garlic and cook for 1 minute, until fragrant.

Add the salt, pepper, and tomatoes and cook for a couple minutes, until the tomatoes start to release their juices.

Add the lemon juice and chicken broth and cook until the liquid reduces by about half, 20 minutes.

Add the chicken and cook for 2 minutes, then add the spinach and cook for 2 minutes, until wilted. Remove the pan from the heat.

Using 2 forks, shred the spaghetti squash and scoop out onto serving plates.

Pour the sauce over the squash. Serve immediately.

https://vid.tasty.co/output/18099/mp4_640x640/1481839565

This crispy pastry-topped pie is crammed full of vegetables so it contains all 5 of your recommended daily intake

Butternut squash & spinach filo pie

butternut squash(about 1kg), peeled, deseeded and cut into 2cm dice

red onions,

tsp chilli flakes

bag spinach

feta cheese, crumbled

filo pastry

green salad, to serve (optional)

Heat oven to 220C/200C fan/gas 7. Put the squash, onions and chilli flakes in an ovenproof pie dish (or 4 individual dishes). Season and cook for 20 mins until the squash is tender and the onions are starting to char at the edges.

Meanwhile, put the spinach in a colander and pour over a kettleful of boiling water. Squeeze out any excess liquid and stir into the squash mix. Dot over the feta, crumple up the pastry and place on top, then brush with the oil. Return to the oven and cook for a further 15 mins until the pastry is golden and crisp. Serve with a green salad, if you like.

This creamy, rich, flavourful version of butter chicken is dairy-free, paleo, Whole-30 approved, &amp; absolutely delicious! Make a big batch &amp; have leftovers prepped for the week, in under 30 minutes!

Healthy Whole-30 Butter Chicken

tbsp avocado oil olive oil

boneless, skinless chicken breasts, diced

tsp pink salt

Black pepper

paprika

tsp garam masala

cinnamon

tsp cumin

tsp ground ginger

tsp turmeric

red onion, diced

garlic cloves,

28 oz can of diced tomatoes

coconut milk

lemon, juiced

tbsp arrowroot powder (omit

Cauliflower rice, prepared rice

In a large saucepan over medium heat add the avocado oil &amp; diced chicken. Add the pink salt, black pepper, &amp; the other spices to the chicken.

Cook the chicken until it is 75% done &amp; then add the minced garlic &amp; diced red onion.

Finish cooking the chicken &amp; allow the red onion to become fragrant &amp; slightly translucent.

Then add the tomatoes &amp; coconut milk &amp; reduce the heat to low, allowing the mixture to come down to a simmer.

Remove 1/3 cup of the sauce from the pan &amp; mix with the arrowroot powder if using until dissolved.

Add the arrowroot mixture back into the saucepan &amp; mix to combine.

Top with cilantro if desired, serve over cauliflower rice, quinoa, rice, zoodles, or whatever you desire &amp; enjoy!

Oh my, this is delicious! It will be one of our go to meals! Easy to prepare and looks like I fussed all day. I didn't have arrow root flour so I used cornstarch as a substitute. I had everything on hand to make this meal. Thanks so much for creating this delicious meal!

This recipe was amazing! I liked it better than regular butter chicken and it was easy to prepare! I will definitely make it again and again. It’s so delicious! Thank you!

So delicious and easy to make! I am dairy and gluten-sensitive so this recipe was perfect! Will definitely make again :)

If you’re looking for a good homemade chili recipe from scratch, you’ve come to the right place. This is a quick easy chili recipe that will satisfy the heartiest of appetites.

Homemade Ground Beef Chili

beef

chili beans

tomato paste

water

Tbsp. Italian seasonings

can diced tomatoes and green chilies

onion (diced)

grape tomatoes (diced)

garlic

chili powder

salt

pepper

In a medium sized bowl, mix tomato paste,...

In a medium sized bowl, mix tomato paste, 2 cups of water, Italian seasonings, salt, and pepper. Set aside.

Brown meat in a large saucepan.

Add chili beans, tomato paste mixture, can of...

Add chili beans, tomato paste mixture, can of diced tomatoes and chilies, grape tomatoes, onions, and minced garlic to the saucepan, and stir until blended.

Turn down burner to low and simmer for...

Turn down burner to low and simmer for about one hour.

Serve.

Spaghetti Carbonara

Parmesan cheese

shallot

½ oz bacon

spaghetti

eggs

oz extra virgin olive oil

Place Parmesan and pecorino cheeses into mixing bowl and grate 10 sec/speed 10. Transfer to a bowl and set aside.

Place shallot into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Add bacon. Place simmering basket instead of measuring cup onto mixing bowl lid and sauté 20 min/250°F/speed 1. Transfer into a large serving bowl and keep warm.

Place water and ½ tsp salt into mixing bowl and bring to a boil 10 min/212°F/speed 1.

Add spaghetti through hole in mixing bowl lid and cook without measuring cup for time indicated on package/212°F//speed 1 or until al dente. Drain spaghetti through Varoma dish and transfer into serving bowl with bacon. Mix well and keep warm.

Before pasta has a chance to cool, place eggs, egg yolk, reserved grated cheese, ¼ tsp salt, black pepper and olive oil into mixing bowl and mix 15 sec/speed 4. Add egg mixture into serving bowl with pasta and bacon. Combine thoroughly with spatula and serve immediately.

A rich, versatile meat sauce: serve it Bolognese-style with spaghetti or use it as a base for lasagne or moussaka

Rich ragu

onion,halved and finely chopped

celery stick,finely diced

carrot,finely

pack minced beef steak

tomato purée

garlic cloves,finely grated

thyme leaves

red wine(or use extra beef stock)

beef stock

grated parmesan,plus extra to serve (optional)

side salad,to serve

Heat the oil in a large pan and add the onion, celery and carrot. Fry over a medium heat for 10 mins, stirring now and then, until softened and starting to colour.

Stir in the mince and cook, breaking up any clumps of meat with a wooden spoon, until browned.

Add the tomato purée, garlic and thyme, and cook for 1-2 mins more. Pour in the wine, if using, and increase the heat to boil off most of the alcohol. Reduce the heat, stir in the stock and season. Cover with a tight-fitting lid and leave to cook gently for 1 hr-1 hr 15 mins until the meat is tender and the sauce has thickened.

Remove the lid and continue cooking for 15 mins. Meanwhile, cook the pasta following pack instructions. Reserve a mugful of the cooking water, then drain the spaghetti and add to the ragu with the Parmesan. Toss well and add a little pasta water to help the sauce coat the spaghetti. Serve with a side salad and extra cheese, if you like.

Four ingredients are all you need to make a filling, low calorie supper in minutes

Creamy tomato courgetti

Parma ham

basil

tomato and mascarpone sauce

pack courgetti

Roughly tear the ham and basil. Heat a frying pan over a medium heat and dry-fry the ham until crisp. Transfer to a plate with a slotted spoon. Add the sauce to the pan and cook for 1-2 mins, then toss in the courgetti. Cook for 1 min more until warmed through. Divide between bowls, then top with the ham and basil.

One-Pan Roast Chicken with Tomatoes

soy sauce

oregano

chili flakes

garlic cloves, chopped

zested

chicken thighs

lbs baby, new, or fingerling potatoes, cut in half

salt and pepper

lb cherry tomatoes

Preheat oven to 400˚F. In a large bowl combine thyme, soy sauce, oregano, chilli, oil, garlic and lemon zest. Add chicken and turn to coat. Pour olive oil onto roasting or deep baking pan. Place chicken in pan.

Add potatoes to seasoning mixture and toss to coat. Pour contents of bowl into pan. Add lemon wedges and season with salt and pepper to taste. Bake for 40 minutes.

Remove pan from oven and add in the cherry tomatoes. Return pan to oven and bake for an additional 10-15 minutes or until tomatoes become blistered.

Our simple savoury pancake recipe is great with a sprinkling of strong cheddar and chunks of ham for an easy supper or weekend brunch

Savoury pancakes

plain flour

eggs,

milk

oil,

ham,

cheddarcheese, grated

Using&nbsp;electric beaters or a hand <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a>, combine the flour, eggs and milk with a big pinch of salt in a large bowl.

Heat a 20cm crêpe pan until very hot, then pour a little oil into the <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">pan</a>. Swirl the pan so the oil creates an even covering. Ladle a spoonful of the pancake mixture into the pan and tip the pan so the mixture fills the pan in an even layer. Cook for 30 seconds, then flip and scatter with some cheese and ham, and cook until the cheese is melting. Add a crack of black pepper and fold. Keep on a plate covered with foil in a warm oven while&nbsp;you make the remaining pancakes.

Sausage SURPRISE!

Bacon Lardons

chorizo, cubed

Pork Sausages

red onions

Peppers (red, orange

milliliters Red Wine (Rioja works well)

x 400 grams tins chopped tomatoes

tomato puree

cumin

thyme

rosemary

stock

3tbsp redcurrant jelly

Worcestershire Sauce

Salt

Black Pepper

In a large saucepan, heat up the olive oil and toss in the bacon lardons and cubed chorizo. Fry for approximately 10 minutes over a medium heat until the fat has rendered down and everything has begun to brown.

Use a slotted spoon to remove the bacon lardons and chorizo and put to one side in a bowl. Prick the pork sausages all over and fry in batches in the pan. You want to brown the sides of the sausages so don’t over-crowd the pan by cooking them all at once. Once the skins have browned, lift out of the pan and put to one side with the bacon lardons and chorizo.

Dice the onion and toss into the pan with a pinch of salt. Stir around in the juices and cook over a medium heat for approx. 5 minutes. Meanwhile dice the peppers into cubes and crush the garlic. Once the onions have softened and begun to brown a little, throw the chopped peppers and garlic into the pan and cook for a couple of minutes.

Add the red wine to the pan and stir to help dislodge the caramelised bits that are sticking to the bottom of the pan. This will all add flavour to the sauce. Pour in the tinned tomatoes, stock cube, paprika, ground cumin, tomato puree, Worcestershire sauce and the herbs. Stir well to combine.

Return the sausages and bacon lardons to the pan and bring the pan up to simmer. Clamp a lid on and leave the pan to bubble away gently for about 35 minutes.

Remove the lid from the pan and stir the stew to dislodge anything that is catching on the bottom of the pan. Add the redcurrant jelly and cook for a further five minutes uncovered to allow the sauce to reduce slightly.

Test a little of the sauce and season with salt and freshly ground pepper to taste. Add the two cans of butter beans and continue to cook uncovered for a final five minutes.

Ladle generously on plates and serve alongside mounds of creamy mustard mash potato and crisp French beans.

This classic salad is the perfect side to a steak fajita or a barbecued rib-eye

Pico de gallo

tomatoes

red onion

jalapeño peppers

coriander

lime

Stir all the ingredients together in a medium bowl with some seasoning then put it into the fridge to chill. You could do this the day before. About 20 mins before you are ready to eat, take the salad out and bring it back to room temperature.

Combine streaky bacon, cavolo nero and celeriac with cream for luxurious comfort food. A thyme crumb topping brings added texture to this autumnal mash

Celeriac & cavolo nero colcannon with thyme & bacon crumb

celeriac

butter

leek

cavolo nero

½ lemon

rashers of streaky bacon

thyme sprigs, leaves picked

rye sourdough bread

double cream

nutmeg

Put the celeriac in a deep pan, cover with water and add 1 tbsp salt. Cover with a lid and bring to the boil, cooking for about 20 mins until tender. Meanwhile, melt half the butter in a frying pan and fry the leek with a pinch of salt and pepper for about 10 mins until softened. Add the cavolo nero and a squeeze of lemon juice and fry for a further few mins until tender.

Scrape the contents into a bowl and add a splash of olive oil to the pan. Fry the bacon and thyme until the bacon is crispy. Add the breadcrumbs and fry until toasted, being careful not to burn them.

When the celeriac is cooked, drain and allow to steam in the colander for 1 min or so, then transfer to a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> and lightly blitz until you have a fairly chunky mash. Add the cream and the rest of the butter, season with salt, pepper and a grating of nutmeg and blitz again. Check for seasoning, transfer to a bowl and fold through the cabbage and leek mix. Top with the crispy crumb and serve.

A simple and flavoursome storecupboard prawn pasta dish that combines fresh flavours with quick cooking

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